Baked Ziti with Crunchy Italian Salad and Garlic Bread

Name: Baked Ziti with Crunchy Italian Salad and Garlic Bread
Yield: Yield Serves 4
Ingredients: Coarse salt and ground pepper; 8 ounces ziti rigate (ridged) or other short pasta; 1 cup part-skim ricotta; 1 large egg, lightly beaten; 3/4 cup finely grated Parmesan; 1 cup shredded part-skim mozzarella; 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups); 1/2 loaf Italian bread (5 ounces); 2 tablespoons butter, melted; 2 garlic cloves, minced; 1 tablespoon sherry vinegar or red-wine vinegar; 1 tablespoon olive oil; 1 head Belgian endive, stem end trimmed, thinly sliced; 2 bunches arugula (3 1/2 ounces total), thick stems removed

Baked Ziti with Crunchy Italian Salad and Garlic Bread was pinched from <a href="http://www.marthastewart.com/312465/baked-ziti-with-crunchy-italian-salad-an" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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Coarse salt and ground pepper

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8 ounces ziti rigate (ridged) or other short pasta

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1 cup part-skim ricotta

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1 large egg, lightly beaten

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3/4 cup finely grated Parmesan

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1 cup shredded part-skim mozzarella

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1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

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1/2 loaf Italian bread (5 ounces)

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2 tablespoons butter, melted

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2 garlic cloves, minced

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1 tablespoon sherry vinegar or red-wine vinegar

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1 tablespoon olive oil

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1 head Belgian endive, stem end trimmed, thinly sliced

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2 bunches arugula (3 1/2 ounces total), thick stems removed

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